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1 research outputs found
Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese
Author
A Moure
A Sasse
+50Â more
AMC Racanicci
Association of Official Analytical Chemists (AOAC)
BDGM Franco
C Vanderzant
CI Heck
DHM Bastos
DHM Bastos
DK Sarker
DP Rivelli
E Hernández-Hernandez
EA Decker
EMR Gutiérrez
ERS Hernández
EV Faria
F Pimentel-Gomes
G Miliauskas
G Oboh
GR Schinella
H Chen
H Michida
International Dairy Federation (IDF)
International Dairy Federation (IDF)
J Law
J Polorny
JI Gray
JM Banks
KD Sharma
L González
LIG Milani
LM Spadoti
LMAC Efing
M Biström
M Estévez
M Saarela
MA Trindade
MJ Souza
N Kaur
NK Howell
P Gatellier
R Zamora
RC Lawrence
RGB Costa
RL Levine
RML Campos
S Kumar
S Menéndez
S Raharjo
SZ Tang
T Kealy
T Mattila-Sandholm
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
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Crossref
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